Degradation of the coffee flavor compound furfuryl mercaptan in model Fenton-type reaction systems

The stability of the coffee flavor compound furfuryl mercaptan has been investigated in aqueous solutions under Fenton-type reaction conditions. The impact of hydrogen peroxide, iron, ascorbic acid, and ethylenediaminetetraacetic acid was studied in various combinations of reagents and temperature. Furfuryl mercaptan reacts readily under Fenton-type reaction conditions, leading to up to 90% degradation within 1 h at 37 degrees C. The losses were lower when one or more of the reagents was omitted or the temperature decreased to 22 degrees C. Volatile reaction products identified were mainly dimers of furfuryl mercaptan, difurfuryl disulfide being the major compound. In addition, a large number of nonvolatile compounds was observed with molecular masses in the range of 92-510 Da. The formation of hydroxyl and carbon-centered radicals was indicated by electron paramagnetic resonance spectra using alpha-(4-pyridyl-1-oxide)-N-tert-butylnitrone or 5-(diethoxyphosphoryl)-5-methyl-1-pyrroline-N-oxide as spin traps. Whereas *OH was generated by Fenton-type reactions, the C-centered radical is probably a secondary product of the reaction of *OH with various organic molecules, the reaction with furfuryl mercaptan appearing to be the most important. No evidence for S-centered radicals was seen in the spin-trapping experiments, but a sulfur-containing radical was detected when measurements were made at 77 K in the absence of spin traps.     

Changes in the odorants of boiled carp fillet (Cyprinus carpio L.) as affected by increasing methionine levels in feed

Sixty common carp in groups of five in four tanks per treatment were given three diets containing different increasing amounts of methionine. The aroma extract dilution analysis (AEDA) of the boiled carp fillets resulted in 32 odorants, of which 26 were identified. Ten compounds were quantified using an internal standard (IS), and the very low concentrations of 2-acetyl-1-pyrroline, (Z)-1, 5-octadien-3-one, and methional were calculated by the nasally determined detection limit. The concentration of methional seemed to increase with increasing methionine in the diet. Because the unstable methional could be converted by beta-elimination into methanethiol, the impact resulting in an off-flavor was investigated by headspace analysis. The investigation revealed no difference in the methanethiol contents between the treatments with the lowest and highest methionine supplies.     

控释复肥中磷素在马铃薯上的效应研究

采用18-9-18和15-15-15包膜控释肥及相应的普通速效复合肥进行马铃薯小区试验,研究在低磷(P2O575kg/hm2)和高磷(P2O5150kg/hm2)2种磷肥水平下,磷素控释对土壤供磷状况、马铃薯磷素累积、当季磷肥利用率以及产量的影响。研究结果表明,与普通速效复肥相比,控释复肥施入土壤后磷的有效性较高,马铃薯植株的磷累积吸收量比普通化肥明显增加,当季磷肥利用率显著提高。低磷控释的处理当季磷肥利用率比非控释的处理增加了32个百分点,达到了44.4%;高磷控释肥处理的当季磷肥利用率比高磷非控释的处理增加了35个百分点,达到了48.7%,并且显著提高了马铃薯产量。     

Effect of cultivar and storage time on the volatile flavor components of baked potato

Tubers of five cultivars of potato were stored at 4 degrees C for 2, 3, and 8 months and baked in a conventional oven. The flavor compounds from the baked potato flesh were isolated by headspace adsorption onto Tenax and analyzed by gas chromatography-mass spectrometry. On a quantitative basis, compounds derived from lipid and Maillard reaction/sugar degradation dominated the flavor isolates, with sulfur compounds, methoxypyrazines, and terpenes making smaller contributions. Levels of 37 of the >150 detected compounds were monitored in each cultivar with time of storage. Many significant differences were found in levels of individual compounds, compound classes, and total monitored compounds for the individual effects of cultivar and storage time and for their two-way interaction. Differences may be explained by variations in levels of flavor precursors and activities of enzymes mediating flavor compound formation among cultivars and storage times. In addition, differences in agronomic conditions may partly account for variations among cultivars. Overall, of the compounds monitored, those most likely having the greatest flavor impact were 2-isopropyl-3-methyoxypyrazine, 2-isobutyl-3-methoxypyrazine, dimethyl trisulfide, decanal, and 3-methylbutanal, with methylpropanal, 2-methylbutanal, methional, and nonanal also being probable important contributors to flavor.     

Effect of flavor compound chemical structure and environmental relative humidity on the binding of volatile flavor compounds to dehydrated soy protein isolates

Influence of flavor compound chemical structure, including functional group and stereochemistry, and environmental relative humidity (RH) on the binding of volatile flavor compounds to dehydrated soy protein isolates (SPIs) was evaluated by inverse gas chromatography. Binding of selected volatile flavor compounds differed slightly between SPIs of different origins. Results showed that the flavor compound chemical structure greatly determined its binding potential to SPIs. Binding of nonpolar flavor compounds (hydrocarbon) to soy proteins was attributed mainly to nonspecific van der Waals dispersion forces and was not affected by adsorbed water. The more polar flavor compounds (ester, ketone, aldehyde, and alcohol) exhibited both specific (hydrogen bonding, dipole forces) and nonspecific interactions, and their binding with soy proteins was greatly impaired by adsorbed water in the extremely low humidity region (approaching 0% RH). Further water uptake in the 30 to 50% RH region did not significantly affect the binding of polar compounds, although sorption of alcohol compounds (when present at high levels) further increased.     

普及和提高田间育种机械化水平

育种是人类粮食安全保障的必要手段,育种实验涉及到因素、水平、重复,使得试验工作十分繁重,田间育种机械化就是为育种工作提供高效率、高精度的机器、设备和仪器,使一个育种工作者成倍提高其工作效率.田间育种机械化从奥约德小区排种器问世,国际田间试验机械化协会于1964年成立后,得到了迅速发展.近四十年来已形成完整体系,正在向更高科技含量方向发展.中国在国际协会的协助下,已组织了重要机型的研究与制造.现在小区播种与小区收获等机具已经定型生产,田间育种试验机械化专业委员会正在针对存在的推广幅度不足等问题,寻求新的解决办法.     

Umami compounds are a determinant of the flavor of potato (Solanum tuberosum L.)

Vegetable flavor is an important factor in consumer choice but a trait that is difficult to assess quantitatively. The purpose of this study was to assess the levels of the major umami compounds in boiled potato tubers, in cultivars previously assessed for sensory quality. The free levels of the major umami amino acids, glutamate and aspartate, and the 5'-nucleotides, GMP and AMP, were measured in potato samples during the cooking process. Tubers were sampled at several time points during the growing season. The levels of both glutamate and 5'-nucleotides were significantly higher in mature tubers of two Solanum phureja cultivars compared with two Solanum tuberosum cultivars. The equivalent umami concentration was calculated for five cultivars, and there were strong positive correlations with flavor attributes and acceptability scores from a trained evaluation panel, suggesting that umami is an important component of potato flavor.     

亚临界水提法提高甘薯皮可溶性膳食纤维得率

为了提高甘薯加工副产物的利用率,以浙薯13品种甘薯皮为原料,采用亚临界水提取甘薯皮可溶性膳食纤维。在单因素试验的基础上选取料液比、提取温度、提取时间3个因素,应用正交试验对甘薯皮可溶性膳食纤维提取工艺条件进行优化,考察可溶性膳食纤维的物化性质,并以葡萄糖吸附能力、羟基自由基清除能力、DPPH自由基清除能力为指标,评价甘薯皮可溶性膳食纤维功能特性。结果表明,亚临界水提取甘薯皮可溶性膳食纤维得率为10.43%,比无辅助热水、超声和微波辅助提取法分别提高769.17%、27.04%和34.75%。亚临界水提取法中可溶性膳食纤维占总膳食纤维的比例最高（42.26%）,比无辅助热水、超声和微波提取条件下分别提高665.58%、14.43%和19.24%。亚临界水法提取所得可溶性膳食纤维的葡萄糖吸附能力（4.79 mmol/g）、羟基自由基清除能力（54.28%）和DPPH自由基清除能力（69.28%）均高于无辅助热水、超声和微波辅助提取法所得可溶性膳食纤维,总膳食纤维的吸水膨胀性（7.89 mL/g）、持油性（4.74 g/g）和峰值黏度（27.18 mPa/s）显著高于其他方法所提取的总膳食纤维。     

Effect of citric acid and glycine addition on acrylamide and flavor in a potato model system

Acrylamide levels in cooked/processed food can be reduced by treatment with citric acid or glycine. In a potato model system cooked at 180 degrees C for 10-60 min, these treatments affected the volatile profiles. Strecker aldehydes and alkylpyrazines, key flavor compounds of cooked potato, were monitored. Citric acid limited the generation of volatiles, particularly the alkylpyrazines. Glycine increased the total volatile yield by promoting the formation of certain alkylpyrazines, namely, 2,3-dimethylpyrazine, trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, tetramethylpyrazine, and 2,5-diethyl-3-methylpyrazine. However, the formation of other pyrazines and Strecker aldehydes was suppressed. It was proposed that the opposing effects of these treatments on total volatile yield may be used to best advantage by employing a combined treatment at lower concentrations, especially as both treatments were found to have an additive effect in reducing acrylamide. This would minimize the impact on flavor but still achieve the desired reduction in acrylamide levels.     

Identification and synthesis of 2-heptanethiol, a new flavor compound found in bell peppers

2-Heptanethiol was identified for the first time as a constituent of red and green bell pepper extracts. The chemical structure of this new aroma compound was proposed on the basis of mass spectra and retention indices and confirmed by chemical synthesis and nuclear magnetic resonance spectroscopy measurements. Its aroma properties were described as sulfury, onion-like, and vegetable-like, reminiscent of bell pepper at lower concentrations, with an orthonasal detection threshold of 10 microg/L of water. No differences in odor note and threshold value were observed for the enantiomeric forms, which were prepared from enantiopure 2-heptanol by tosylation, followed by thioacetylation and reduction, giving the target thiol enantiomers.     

桑葚-紫薯复合冻干果块的制备工艺优化及品质评价

传统冻干产品加工工艺技术含量低,产品配方、营养和口味单一,市场同质化现象严重,日渐无法满足消费者的需求。为增加市面上复合型果蔬冻干产品的多样性,丰富冻干产品的口感和营养价值,该研究以桑葚和紫薯为主要原料,采用真空冷冻干燥技术,使用Box-behnken结合综合评分法,探究了果胶、阿拉伯胶、麦芽糊精、果葡糖浆和柠檬酸添加量对桑葚-紫薯复合冻干果块综合评分的影响。结果表明,最佳制备工艺为：果胶添加量0.20%、麦芽糊精添加量8.00%、阿拉伯胶添加量0.20%、果葡糖浆添加量4.00%和柠檬酸添加量0.24%,综合评分为0.87分。工艺优化后的产品总体感官可接受度8.90分,比未添加辅料的复合冻干果块显著（P<0.05）提高了25.35%。同时,所得复合冻干果块具有良好的品质,其脆度、总黄酮含量、总花青素含量及铁离子还原能力分别显著（P<0.05）提高了80.53%、23.10%、11.36%和39.95%。研究结果可以为复合型冻干果蔬产品的发展提供一定的理论依据。     

基于产量水平的内蒙古阴山地区马铃薯施肥评价

明确内蒙古阴山地区马铃薯施肥现状,为实现内蒙古马铃薯的稳产增产和养分高效利用提供理论依据。对内蒙古阴山地区连续 5年的调查数据进行分析,基于马铃薯产量确定合理施肥量,对农户实际施肥量进行评价,分析农户施肥存在的问题。旱地马铃薯平均产量 16.6 t/hm²,水浇地马铃薯平均产量 35.9 t/hm²,水浇地马铃薯产量明显高于旱地马铃薯。旱地马铃薯施氮量介于 0～ 363 kg/hm²,平均 103.6 kg/hm²;施磷量介于 0～ 354 kg/hm²,平均 75.9 kg/hm²;施钾量介于 0～ 330 kg/hm²,平均 46.0 kg/hm²。水浇地马铃薯施氮量介于 45～ 471 kg/hm²,平均 224.5 kg/hm²;施磷量介于 0～ 393 kg/hm²,平均 172.4 kg/hm²;施钾量介于 0～ 414 kg/hm²,平均 167.7 kg/hm²。马铃薯的产量和施肥量变异均很大,且氮、磷和钾用量与马铃薯产量不同步。不管是旱地马铃薯,还是水浇地马铃薯,当产量水平由低到高,施氮过量的农户总的趋势是降低的,施氮量适中的农户比例逐渐增加,施氮不足的农户比例逐渐增多;施磷量分布趋势与不同产量水平施氮量分布类似;农户施钾不平衡主要表现为施钾不足。内蒙古阴山地区有 71.6%的农户不施有机肥,且有机肥施用量很低,平均 7.1 t/hm²。内蒙古阴山地区马铃薯养分管理存在的主要问题是化肥施用过量和不足并存,有机肥施用量偏低。     

机械侧深施控释掺混肥提高寒地水稻的产量和效益

【目的】追肥表施是稻田氮效率低的主要原因,本研究探讨了深施控释掺混肥对水稻产量和氮效率的影响。【方法】以机插水稻为供试作物,于2013~2015年在黑龙江农垦大兴农场进行田间试验,在肥料总量和底肥用量相同的条件下,设置了常规追肥（在分蘖期和抽穗期追施尿素两次,追施方法为地表撒施,FFP）和机械插秧的同时,在水稻根系侧深5 cm施控释尿素和复合肥处理,供试控释尿素为理论控释期50天（OPT1）和60天（OPT2）两种。在实验室和田间测定了控释尿素的释放情况,调查了水稻氮素积累、产量等指标。【结果】在25℃条件下,两种控释尿素水中释放期（释放率为80%）分别约为40天和70天;在田间对应值分别为50天和80天。与常规施肥相比,OPT1和OPT2促进了水稻快速返青,增加了早期分蘖和最高分蘖数,在水稻分蘖成穗率稍有提高的条件下,OPT1和OPT2处理较FFP处理水稻收获穗数提高了15.8%~21.1%（P 0.05）,水稻产量提高了13.4%~18.7%（P 0.05）。OPT1和OPT2虽然肥料投入稍有增加,由于增产使每公顷增收3000元以上,施用释放期长的控释肥增收效果更好。【结论】机插侧深施用控释掺混肥能保证水稻整个生育期对氮素的需求,成熟期氮积累和干物质积累显著增加。机插侧深施用控释掺混肥实现肥料的深施,增加了水稻产量和氮效率。     

营养水平对马铃薯块茎发育中激素、产量和品质的影响

以台湾红皮（Cardinal）为试验材料,研究了不同营养水平对马铃薯块茎发育过程中内源激素行为的影响及对产量和品质形成的影响。结果表明,过低、过高的营养供给,降低了块茎发育前期细胞分裂素（ZT）的含量,中期细胞生长素（IAA）的含量以及促进块茎发育的脱落酸（ABA）、茉莉酸（JA）含量,增加了各时期促进匍匐茎发生的赤霉素（GA）含量,导致在块茎形成和膨大的关键时期,GA/ABA和GA/JA比值失衡,抑制了块茎的正常发育。而合理营养水平供给,保持了前期较高水平的ZT含量,中期较高的ABA、IAA、JA含量和较低的GA含量,保证了块茎发育各时期对重要激素的需要,GA/ABA和GA/JA在块茎发育各时期也保持在合理的水平。结果还表明,过低、过高的营养供给,有利于马铃薯可溶性糖的形成,但不利于后期淀粉的形成,同时缩短了块茎快速增长期的时间。     

宁南旱区沟垄覆盖改善土壤水热状况提高马铃薯产量

垄覆塑料地膜沟内覆盖集雨种植模式可影响土壤水热状况,促进作物生长,提高作物的产量和水分利用效率。为探讨旱作条件下沟垄二元覆盖的土壤水热效应对马铃薯产量的影响效果,于2015年在宁南旱区设置垄覆地膜沟内覆盖不同材料(普通塑料地膜、玉米秸秆、生物降解膜、麻纤维地膜及液态地膜),以垄覆地膜沟不覆盖为对照,研究沟垄二元覆盖模式对土壤水分、耕层土壤温度、马铃薯生长、产量及水分利用效率的影响。结果表明:垄覆地膜沟覆地膜处理在马铃薯前期、中期土壤蓄水量较对照显著增加(P0.05),垄覆地膜沟覆秸秆处理在马铃薯生育后期土壤蓄水量最高(P0.05)。垄覆地膜沟覆地膜处理增温效果明显,马铃薯全生育期0~25 cm土壤温度较对照显著增加(P0.05),而垄覆地膜沟覆秸秆处理较对照显著降低(P0.05)。在马铃薯整个生育期,垄覆地膜沟覆秸秆处理植株株高和茎粗均明显高于对照处理(P0.05),在马铃薯生育后期垄覆地膜沟覆秸秆处理的地上部生物量显著高于对照处理(P0.05)。沟垄二元覆盖模式下马铃薯增产效果以垄覆地膜沟覆秸秆处理最为显著,较对照增产56.1%(P0.05),且水分利用效率最高(81.1kg/(hm2·mm))。总之,垄覆地膜沟覆秸秆处理对改善土壤水热状况,提高马铃薯水分利用效率和产量的效果显著,建议在宁南旱区进行推广应用。     

低磷环境下接种丛枝菌根真菌促进紫花苜蓿生长和磷素吸收的机理

[目的]磷极易被土壤吸附和固定,导致土壤中磷有效性较低.研究接种丛枝菌根真菌(arbuscular mycorrhizal fungi,AMF)和低磷处理两者交互对紫花苜蓿生长和磷吸收的影响,为提高碱性土壤中磷肥利用率提供理论依据.[方法]以黄绵土和紫花苜蓿(Medicago sativa)为试验材料进行盆栽试验.在施...